sustainable living at our farm, inn & cooking school in Le Marche, Italy

Friday, December 30

Panettone French Toast

What to do with all the extra boxes of panettone stacking up after the Christmas onslaught? Make French Toast! Now we are talking. Soft sweet buttery panettone (especially the ones with chocolate chips or raisins) makes perfect french toast to be drowned in Grade A maple syrup on a cold frosty December morning....save the diet for after Befana (January 6th)!

Panettone French Toast

eggs

vanilla

cinnamon

nutmeg

milk

panettone

maple syrup

(powdered/icing sugar optional)

Beat eggs, adding in vanilla, cinnamon & nutmeg in shallow dish. Stir in milk.
Dip thick slices of the panettone into the egg mixture, turning to coat both sides evenly.
Cook panettone slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.

To really go wild - you can add a layer of powdered sugar to one side, flip it back onto the heat and let it form a sweet crust!
Drizzle heavily in good maple syrup & serve!